Instructions

• Make the dough: in a food processor fitted with the blade attachment, add 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter, and 1 teaspoon salt. Pulse a few times until the butter pieces are about the size of peas.
• Add 1 large egg and ½ cup milk to the food processor. Pulse just until the dough comes together into a ball.
• Turn the dough onto a work surface, press it into a flat round disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
• While the dough chills, prepare the filling: heat 2 tablespoons olive oil in a large skillet over medium-high heat.
• Add 1 small yellow onion (finely chopped), ⅓ cup finely diced jalapeño (about 1 medium jalapeño), and 1 pound ground beef to the skillet. Cook, breaking up the beef, for 8–10 minutes, until the beef is cooked through and the vegetables are softened.
• Stir in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, and salt and pepper to taste. Mix until the spices and tomato paste are evenly incorporated.
• Add 1 medium potato (small diced) and 1 cup beef broth. Bring to a simmer, reduce the heat to low, and simmer, stirring occasionally, for 12–15 minutes, until the potatoes are tender.
• Remove the skillet from the heat and stir in ¼ cup frozen peas. Transfer the filling to a bowl and set aside to cool until it is easy to handle.
• Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
• On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough (or divide the dough into 12 equal portions and roll each portion into a circle).
• Place about ¼ cup of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together, sealing with the tines of a fork to crimp.
• In a small bowl, whisk 1 egg with 2 tablespoons water. Brush the egg wash over the tops of the empanadas. Bake on the prepared tray for 20–25 minutes, until golden brown. Let cool a few minutes before serving.